July 28th Newsletter: Something Radical….Radicchio!

CSA Week 7, Cycle A pick-up

What's new this week?
Compiled by Veggie Guru, Jessica.



Something Radical….Radicchio!
Radicchio is actually a leaf chicory, sometimes known as Italian chicory. This vegetable is very popular in Italy and has gained in popularity in the United States in the last few years. It has a bitter and spicy taste, which mellows when it is grilled or roasted. It can also be used to add color and zest to salads. In Italy, it is often eaten grilled in olive oil, or mixed into dishes such as risotto, while in the United States it is often eaten raw in salads.

A 1 cup (shredded) serving of Radicchio has 9.2 calories It is high in magnesium, potassium, and has 10.8 I.U. of vitamin A. It is 70% carbohydrate with just a small amount of protein and just a trace of fat.

To store freshly picked heads simply brush any dirt off the exterior and put in a plastic bag and place in the refrigerator. It will keep approximately a week. When you are ready to use the leaves simply pull the leaves off the head and rinse in cool water.


Mom was right…Broccoli is good!
Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means "cabbage sprout." Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Do not let the smell of the sulfur compounds that are released while cooking keep you away from this highly nutritious vegetable.

Broccoli is the superhero of the vegetable kingdom with its rich vitamin C and A content. Serving size, 1 med. Stalk (140g): Low-calorie, Low-fat, Low-sodium, High in fiber.

Broccoli should be left unwashed when storing. Store in the refrigerator in a plastic bag, leaving the bag open or use a perforated plastic bag. This will avoid excess moisture, which causes mold to grow. Store up to 5 days. Broccoli can be blanched and then frozen and kept in the freezer for up to a year. Broccoli is very sensitive to ethylene, which is a gas given off by some fruits and vegetables. The gas speeds up the ripening process so broccoli should not be stored with ethylene producing fruits and vegetables, such as, apples, apricots, bananas, cantaloupe, kiwifruit, mango, peaches, pears, tomato, and white sapote.

Recipes
Compiled by Recipe Guru, Retu.

Broccoli and tofu in garlic sauce
A vegan and vegetarian entree that is easy to prepare.

• 1 onion, diced
• 4 cloves garlic, minced
• 3 tbsp olive oil
• approx 2 cups broccoli, chopped
• 1 pound firm or extra firm tofu, pressed
• 1 1/2 tsp ginger powder
• 1/4 tsp cayenne pepper
• 3 tbsp corn starch
• 1/4 cup soy sauce
• 1 cup water

1. Cut tofu into 1 inch cubes.
2. In a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
3. Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
4. In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thicken, then remove from heat.
5. Serve over rice or whole grains and enjoy!

Spiced Indian Cabbage
2-4 servings; 20 min - 10 min prep

• 2 cups chopped cabbage
• 1 cup of diced potatoes
• 1-2 green chilies
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• 1/2 cup chopped onions
• 1 teaspoon oil
• 1 teaspoon chopped cilantro
• salt

1. Heat the oil.
2. Add the cumin and mustard seeds.
3. Add ginger, garlic, chillies and onions.
4. Cook till the onions are a little soft.
5. Add the potatoes and cabbage.
6. Add salt and turmeric powder.
7. Cook till the consistency which you like your cabbage and potatoes to be cooked.
8. Add chopped cilantro.
9. Serve with Indian bread.

Risotto with Radicchio

• 6 cups chicken broth, heated
• 4 tbsp unsalted butter - 2 tbsp removed To finish the dish
• 1 cup finely chopped onion
• 2 cups arborio rice
• 1 cup dry white wine
• 1 cup grated Parmesan Cheese
• 1 & 1/2 cups finely shredded radicchio leaves
• 1/4 cup light cream
• 2 tablespoons freshly chopped parsley
• 1/3 cup grated Parmesan cheese

1. Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent.
2. Add the rice and stir until it is well coated with the butter.
3. Add the white wine and stir continually over medium heat until it is absorbed.
4. Add the radicchio leaves and mix well. Start to add 1/2 cup of hot broth, stirring as it is absorbed.
5. Continue in this manner, adding ladles full of hot broth and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
6. Remove from the heat, add the cream, parsley and the parmesan cheese.
7. Serve, offering additional cheese if desired. Serves 4-6.

Let's get talking on our Google Group!

Let's get talking! There hasn't been too much action on our Google Group. I hope that everyone who has anything to share with members of the CSA and is looking for more community feels free to chat over our Google Group.

Our Google Group is housed at:
http://groups.google.com/group/bedstuycsa

You can start a discussion and send a message to everyone on the Google Group by:
emailing: bedstuycsa@googlegroups.com
Or, visiting http://groups.google.com/group/bedstuycsa then choosing "discussions" then "+ new post" to start a new discussion.

Replying to messages is easy. Choose to simply "Reply" (send response to the entire Google Group) or "Reply to the Author" which sends response to only the author of the message.
**Don't let your message get buried or overlooked because it is mis-categorized! Before replying, please first ask yourself, "Is this really a response to that message, or is this on another topic, and therefor deserves to be in a new discussion?"

Here's a list of a few things we can get talking about on our Google Group.

Going out of town for the weekend? Ask a neighboring CSA member to pick up your share by posting a new message/discussion on our Google Group. Be sure to mention your cross streets so folks can determine how close they are to you.

Got a favorite recipe? Need a clue on what to do with a vegetable? Share and learn from the group. Leave comments on how awful or fantastic a recipe is too!

Want to plan a casual potluck? See what day, time, and location works for other interested members. Invite everyone via the Google Group!

Suggest other ways we can make our CSA better serve members and our community!

July 21th Newsletter: Z is for Zucchini!

CSA Week 6, Cycle B Pick-up

What's new this week?

Zucchini is a variety of summer squash. Though they can grow to almost monstrous proportions, the smaller vegetables are the most flavorful. Zucchini are perishable and should be used promptly, but they can be stored in a plastic bag in the refrigerator for up to four days. Wash zucchini just before using. The thin skins don’t need to be removed. Slice zucchini lengthwise and roast with sliced onions, add to soups or crudités, or stew with tomatoes, garlic, and basil. Zucchini is a good source of Vitamin C, which is helpful for those who bruise easily.
From MotherNature.com

Chocolate Zucchini Bread
Selected by Rebecca. From Recipe Source.
Yield: 2 loaves.

• 3 Eggs
• 1 cup Vegetable oil
• 2 cups Sugar
• 1 tablespoon Vanilla extract
• 2 cups Shredded & peeled zucchini (About one medium)
• 2 1/2 cups Flour
• 1/2 cup Cocoa
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1/4 teaspoon Baking powder
  

1. In a mixing bowl, beat eggs, oil, sugar and vanilla.
2. Stir in zucchini.
3. Combine dry ingredients
4. Add dry ingredients to zucchini mixture and mix well.
5. Pour into 2 greased 8 x 4 x 2 loaf pans.
6. Bake at 350 for hour or until bread tests done.

Mom's Summer Squash Recipe
Selected by Retu.
Yields 4 servings.
Preparation time: 20 minutes.

• 2 lbs squash and/or zucchini, sliced
• 1 green bell pepper, seeds removed, sliced
• 2 smallish tomatoes or one large tomato, peeled and cut into wedges
• 1/2 yellow onion, peeled and sliced
• 1 clove of garlic, chopped
• Olive oil
• 5 or 6 slices of cheese - jack or cheddar
• Basil, either dry or chopped fresh
• Salt and pepper
  

1. Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.
2. In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.
   

Asparagus, Roasted-Beet, and Goat Cheese Salad
Selected by Retu. From Southern Living, APRIL 2002
Yields 3 servings.

• 3 small red beets
• 1/3 cup olive oil
• 1 teaspoon red wine vinegar
• pinch of salt,
• pinch of freshly ground pepper
• 15 small fresh asparagus spears
• 3-ounce goat cheese log
• 1 teaspoon chopped fresh chives
• Cracked pepper (optional)
• Chopped fresh chives (optional)
• Gourmet salad greens (optional)

1. Arrange beets in a single layer on a lightly greased baking sheet; bake at 425° for 40 to 45 minutes or until tender, stirring every 15 minutes. Cool beets completely.
2. Whisk together oil, vinegar, salt, and ground pepper in a small bowl.
3. Peel beets, and cut into wedges. Toss together beets, 1/2 vinaigrette; set aside.
4. Snap off tough ends of asparagus, discarding ends; cook asparagus in boiling water to cover 1 to 2 minutes or until crisp-tender. Plunge into ice water to stop the cooking process, and drain. Combine asparagus and other 1/2 vinaigrette; set aside.
5. Cut cheese into 6 equal slices. Place 1 cheese slice in a 3-inch round cutter or ring mold; sprinkle with 1/2 teaspoon chives. Press chives into cheese; remove cutter. Repeat procedure with remaining cheese and chives.
6. Arrange asparagus over cheese. Surround with beets, and drizzle with remaining vinaigrette. Sprinkle with cracked pepper and chives, if desired; serve with salad greens, if desired.
   

Beet Root in Coconut-Yogurt Sauce
Selected by Retu.

• 1 cup Beet root (grated)
• 1 cup Coconut (grated)
• 2 tsp Mustard seeds
• 4 Red chilies (whole)
• 2 tsp Cooking oil
• ¼ cup Yogurt
• Salt to taste
• a few Curry leaves
  

1. Add a teaspoon of oil to pan and fry grated coconut and two red chilies for about one minute.
   
2. Place coconut and red chilies in a blender with ½ cup water and grind until smooth.
   
3. Add the yogurt and blend again for 30 seconds; add one teaspoon mustard seeds and blend for 30 seconds.
   
4. In a separate pan, heat one teaspoon of oil and add mustard seeds. When the mustard seeds stop spluttering, add 2 red chilies (broken in half) and three curry leaves. Then add grated beetroot and fry for one minute. Remove from heat.
   
5. When the beetroot mixture has cooled completely, add the ground coconut mixture and mix well.

Ethiopian Green Beans and Potatoes
Selected by Retu. Adapted from The Global Vegetarian

• 2 large white potatoes, diced (and peeled if desired)
• 1/2 lb. green beans, cut into 1-inch sections
• 1 small yellow onion, chopped fine
• 2 cloves garlic, minced
• 1 small jalapeño or serrano pepper, seeded and minced
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 15-oz. can stewed tomatoes
• 1/2 teaspoon fresh lime juice
  

1. Bring enough water to cover the potatoes to a boil in medium saucepan, and place the potatoes in. Cook for 12 minutes over high heat. Add the green beans and cook for 3 to 5 minutes more. Drain the potatoes and green beans in a colander.
2. Heat large non-stick skillet. Sauté the onion, garlic, and jalapeño for about 4 minutes, adding a little water, if necessary to prevent sticking. Stir in the seasonings and sauté for 1 minute more. Add the potatoes and green beans, stewed tomatoes, and lime juice and cook for 7 to 10 minutes more over medium heat, stirring frequently.
   

Kale and Walnut Pesto
Selected by Kathleen. From Farmer John’s Cookbook.
This version of pesto is particularly good over roasted potatoes, but it works great over pasta, too. If you plan to freeze it, add the cheese only after the pesto has thawed, when you are ready to serve.
Makes about 1 cup

• 1/4 cup chopped walnuts
• 1 tablespoon plus
• 1/2 teaspoon salt, divided
• 1/2 pound kale, coarsely chopped
• 2 cloves garlic, minced
• (about 1 teaspoon)
• 1/2 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
• freshly ground black pepper

1. Toast the chopped walnuts in a dry, heavy skillet (preferably cast iron) over high heat, stirring constantly, until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they will burn very quickly once they are toasted.) Immediately transfer the walnuts to a dish to cool.
2. Bring two quarts of water to a boil. Add 1 tablespoon salt, then add the kale. Cook kale until tender, about 10 minutes. Drain.
3. Put the garlic, walnuts, and kale in a blender or food processor; pulse until well combined. With the blender or food processor running, pour in the olive oil in a steady, smooth, pencil-thin stream.
4. When the ingredients are thoroughly combined, transfer to a bowl. Stir in the Parmesan, remaining 1/2 teaspoon salt, and pepper. Serve hot.

Bonus Community News!
From Diane Smith.
The Council of Bad Language Disdainers are working with City Councilwoman Darlene Mealy to sponsor a Resolution with City Council for the elimination of the "B" and "Ho" words. This action is similar to the action recently taken regarding the "N" word. There will be a Press Conference on the steps of City Hall on Wednesday, July 25, 2007 @ 11:30AM. More info: 718-953-3097.

From B-Shine
Next Saturday, July 28th, 11am - 6pm: 2nd Annual Gender Equality Festival
Von King Park/ Tompkins Park (the park near our CSA pick-up stand)
Come Celebrate Gender Equality with a FREE public festival for education, networking, resource sharing, community interaction, arts and recreation. Organized by local group, Girls for Gender Equality. More info: 718-857-1393.

July 14th Newsletter: Beets are a treat!

CSA Week 5, Cycle A Pick-up

Go team!
Starting next week, this newsletter and the CSA website, will be produced by a great team of volunteers. We still need a Veggie Guru to compile storage, cleaning, preservation, and nutrition info for CSA veggies, as seen in the what's new section of the newsletter. Contact Olivia at sugarshakes@gmai.com if you'd like to volunteer for this position.

What's new this week?


Beets
It is difficult to believe how the hardy, crunchy often rough looking exterior of raw beets can be transformed into something wonderfully soft and buttery once they are cooked. Beets have the highest sugar content of all vegetables, yet are very low in calories. They are an excellent source of Folate and a good source of Potassium and Vitamin C.

It is best to cook beets whole to retain flavor and nutrients; they can be baked or steamed. Beet leaves have a rich flavor resembling that of spinach. If they are crisp and bright green, they can be steamed or braised with onions and garlic in a little olive oil.

Beets can be stored in a plastic bag in the refrigerator for about a week.


Cabbage
The word cabbage itself derives from the French caboche, a colloquialism meaning "head." Cabbages range in color from pale green to purple-red, and have dense, compact heads with smooth, tightly packed, waxy leaves. Savoy cabbage has leaves that are brighter green and crinkled, while ruby red to purple colored leaves distinguish red cabbage. Chinese cabbage, such as Pe-Tsai, grows in an elongated form with tightly wrapped, pale-green leaves. However, the Napa variety is more barrel-shaped with yellowish-green leaves. They are all flavorful. Cabbage is an excellent source of Vitamin C.

Wash cabbage just before using. To steam cabbage, cut it into wedges, leaving some of the center core attached to the sections to keep it from falling apart during cooking. Stew with onions and potatoes, or thinly slice it and sauté in a little olive oil, salt, and black pepper. Cabbage may also be cut in fine shreds and used raw in salads, or in stir-fry dishes.

Cabbage can be stored tightly wrapped in the refrigerator for about a week.

Info from MothererNature.com.


Green Beans may be other colors as well as green hence their other nome, String beans.(Last year we had gorgeous purple ones!) String beans have long, edible pods and small inner beans. They're a good source of Vitamins A, C, K; folate and fiber.

To prepare green beans, snap off ends of pods by hand or trim with a small knife. Some also have strings that need to be removed before cooking. Very fresh beans are best boiled or steamed to retain their color and flavor, but older beans are more flavorful when braised or roasted. Fresh green beans make a tasty raw snack.

Refrigerate green beans no more than a few days in a loosely sealed plastic bag. Before using, wash well.

Info from Simply in Season.

Mediterranean Beet Salad
by Rebecca
This is a recipe that I pieced together after eating this amazing beet salad at Tillie's coffee shop in Clinton Hill. I've since spoken to a friend of mine who does most of the cooking there, and it turns out I got it just about right. The quantities may be a little off because I cook by taste but I tried to take notice when I made it last week.

• 4 medium size beets
• 1 cup of beet greens
• 2 tbsp. tahini
• juice from 1/2 lemon
• 1/2 medium sized granny smith (or other tart) apple
• salt and pepper to taste
• (I think Tillie's adds a little olive oil but I think that the oil from the tahini is plenty.)
  

1. Wash the beets thoroughly, removing the tip and the top of the beet below the stalk.
2. Roast the beets in a 450 degree oven for about 45 minutes or until a fork pierces the largest beet easily.
3. Let the beets cool and then remove their skin. (Be careful to protect your clothing or stainable countertops or kitchenware. If you've never cooked beets before, you'll soon learn why they were used as an early textile dye. And as a side note: they will also tint your digestive system, if you know what I mean.)
4. Cut the beets into 1 inch chunks.
5. Cut the apple half into 1 inch chunks.
6. Add the rest of the ingredients.
7. Refrigerate. (I think it tests MUCH better chilled.)

Arugula Coleslaw
Recipe from VegWeb.com
Serves 4
Fresh, nutty, crunchy.

• bunch of fresh arugula
• 1/2 head of cabbage
• 1 cup mayo
  
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

1. Shred cabbage with grater/chopper and set aside.
2. Rinse arugula and cut off stems. Roll arugula length wise into rolls. Cut roll with sharp knife to make shreds.
3. Mix mayo, salt and pepper, arugula and cabbage together.
   

Green Beans with Fresh Dill
Recipe from Recipezaar.com
Serves 4

• 9 ounces fresh green beans
• 1/3 cup vegetable broth
• 3 tablespoons chopped fresh dill
• 2 tablespoons margarine
• salt & freshly ground black pepper
  

1. Place fresh green beans in a saucepan with vegetable broth and dill. Cover; bring to a boil.
2. Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender.
3. Drain.
4. Stir in margarine, adding salt & freshly ground black pepper to taste.
5. Serve and enjoy!

Lebanese Stuffed Swiss Chard
by Retu
Serves 10

• 40-50 leaves swiss chard leaves
• 1 cup rice, washed & drained
• 1/2 cup chickpeas
• 1/2 cup vegetable oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 6 green onions
• 1 cup lemon juice
• 2 tablespoons dry mint
• 3/4 cup parsley, finely chopped
• water

1. Using fresh Swiss Chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half).
2. Remove the ribs from the leaf.
3. Set leaves aside.
4. Drain chick peas.
5. Combine the skinned chick peas, half of the lemon juice, and all other ingredients except Swiss Chard and water.
6. Mix well.
7. Place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers.
8. Arrange in saucepan, alternating the direction of each layer.
9. Add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row.
10. Bring to boil, then cover and simmer for 45-60 minutes .
11. All water should have evaporated.
12. If not, remove lid and simmer for a further 10 minutes.
13. Place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan.
14. Serve with yogurt.

Radish and Squash Papusas
A Central American Recipe by Retu

• 2 c Masa harina (corn flour)
• 1 1/2 c Warm water
• 1 T Ground cumin,-lightly toasted cumin seed
• Salt and pepper to taste
• 6 oz Ranchero cheese, or mild -melting cheese such as Monterey jack, grated (2 cups)
• 1/2 c Chopped cilantro
• 2 cups shredded radish and squash

1. In a mixing bowl, mix together the masa harina, water, cumin, and 1/2 teaspoon salt and stir into a manageable dough.
2. The dough should be soft but not sticky; add more flour if needed.
3. If dough is dry and hard to form, add more water.
4. To make 4-inch round papusas, put about 1/2 cup of the dough in your hand for each papusa.
5. Roll into a ball and flatten in your hand.
6. Put 1/3 cup cheese, 1/3 cup radish squash mixture, 1 teaspoon cilantro, and salt and pepper to taste in the center of flattened dough.
7. Work the edges up over the filling and again form a ball, completely enclosing the filling.
8. This takes only a few seconds.
9. Flatten each ball to about 1/4 inch or less and cook the papusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned.
10. Serve warm with salsa or pickled cabbage slaw.

Extra! Extra! Newsletter & Web Volunteers Needed!

If you haven't signed up for stand shifts to fulfill your volunteer requirement, working on the newsletter/ website committee is a great way for you to contribute to the success of our CSA!

The following Bed-Stuy CSA volunteer positions need to be filled. We are looking for someone to commit to these position for the entire CSA season. Please email Olivia at sugarshakes@gmail.com if anything calls out to you.

If you've already scheduled to fulfill your CSA requirement by working at the stand, but would like to contribute to the newsletter/ website in any way on a more flexible basis, please reply too. I think the Veggie Guru and the Recipes Guru could us the most assistance throughout the season, so if you could help them, that would be great!

Veggie Guru: Compile storage, cleaning, and preservation info for CSA veggies. Also get a picture for each vegetable. Info goes into "What's new this week?" section

Web Guru: Post newsletter text to Google Group. Create veggie tip pages (containing pictures, recipes, storage, cleaning, and preservation info for CSA veggies) on website using content from newsletter. Create page on website that records what came in CSA share each week.

Recipes Guru: Create a collection of recipes that can be made using CSA veggies. In addition to finding recipes online or using original recipes, accept recipes from members as well. Coordinate with web guru to get recipes on the website. Also, be sure to select 4 recipes for each week's newsletter.

Assistant Managing Editor: Collect newsletter content from each section's writer. Check for typos and other errors. Compile into single simple RTF document (no formatting). Send this to me along with Jpgs of pictures. Then layout content onto newsletter template. Save as a word document and send to Lauren by 5pm Friday for copying.

Documentarian: Commit to take a couple of photos for CSA a week. Pictures of members at pick-up stand and photos of veggies are great. Please try to be available for taking photos at CSA events or arrange for someone else to do so if you can't attend. Also responsible for working with web guru and myself to archive pictures. Anyone who owns a digital camera and has a desire to release her/his inner-tourist can do this. You don't need to be Man Ray or anything.

Cooking Demo TODAY!

Today (Saturday, July 7th), Community Food Educator and Bed-Stuy CSA Member Madea Allen will be doing a cooking demonstration at the CSA Stand on "cooking with swiss chard." She will be at the stand from 12noon - 1:30pm, so stop by to pick up your share during those hours if you'd like to learn a new AMAZING recipe for your swiss chard!

July 7, 2007 Newsletter: Goodness Greencious

CSA Week 4 (Cycle B)

This week's share includes peas, a bag of mixed cooking greens, collard greens, and kale. Hector promises that we'll soon have heartier veggies like eggplant and squash, but in the meantime let's rejoice in our green bounty.

I'm turning green. I can't take it! What's the reason I should eat leafy greens again?
According to a fact sheet by the Center for Disease Control, leafy greens are an excellent source of vitamins A and C. (Check out the fact sheet for more in-depth nutritional analysis.)

Vitamin A, also called retinol, helps your eyes adjust to light changes when you come in from outside and also helps keep your eyes, skin and mucous membranes moist. It also has antioxidant properties that neutralize free radicals in the body that cause tissue and cellular damage. (Info from LifeClinic.com)

Vitamin C, also known as ascorbic acid, helps to heal wounds, prevent cell damage, promote healthy gums and teeth, and strengthen the immune system. It also helps the body absorb iron. Recent research has indicated that vitamin C may be associated with delayed aging and disease prevention by destroying 'free radicals'-the molecules associated with aging and cell damage. (Info from LifeClinic.com)

Kale and Collards are rich in calcium. Calcium is one of the main nutrients that the body requires in order to overcome the problems of high blood pressure, heart attack, premenstrual syndrome and colon cancer. Calcium also helps keep bones and teeth strong and healthy. Most people do not have enough calcium in their diet. Bed-Stuy CSA members do not have this problem!

What's new this week?



Swiss Chard is actually the leafy part of a beet that's been grown for its green production. Chard is extremely perishable, so keep refrigerator storage time to a minimum. Store unwashed leaves in plastic bags in the crisper for 2 to 3 days. The stalks can be stored longer if separated from the leaves. Chard packs a huge amount of vitamin A. It is also surprisingly high in other minerals including calcium, iron, magnesium, phosphorus and potassium.

Young tender chard leaves can be eaten raw adding a beet-like flavor to salads and sandwiches. Chard can be used in place of spinach in any recipe, although chard will need to be cooked a bit longer. When cooking older chard, the stems require longer cooking time than the leaves.

What's cooking this week?
Cooking greens can be used pretty much interchangeably in most recipes, though the cooking time may vary according to the thickness of the leaf. For example, if you were using swiss chard in a recipe that originally called for collards, you would reduce the cooking time.

Swiss Chard With Raisins and Pine Nuts
Recipe from Recipezaar.com
Serves 4

• 1 1/2 lbs swiss chard (preferably rainbow or red)
• 1/2 cup pine nuts
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1/4 cup golden raisins, chopped
• 1 cup water

1. Tear chard leaves from stems, then coarsely chopped stem and leaves separately.
2. Toast pine nuts in a heavy pot over moderate heat, stirring constantly until golden, about 1.5 to 2 minutes.
3. Saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute.
4. Add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes.
5. Add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes. Serve immediately.

Chard Salad Morocco
Recipe from Recipezaar.com.
Serves 4-6

• 1 1/2 to 2 lbs swiss chard, washed, chopped
• 2 tablespoons vegetable oil
• 1 tablespoon minced fresh garlic
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 2 tablespoons fresh lemon juice
  

1. Boil the chard in salted water until tough stems can be pierced with a fork. Drain, pressing on the chard to squeeze out water.
2. Heat the oil in a large skillet and saute the garlic gently until golden. Add the chard, paprika, cumin, lemon juice, salt and pepper to taste and mix well.
3. Cook for 5 minutes, stirring occasionally. Let cool. Serve at room temperature or chilled.

Portuguese Kale and Potato Soup
Recipe from CancerProject.org.
Serves 8

• 4 cups water or vegetable broth, divided
• 1 onion, chopped
• 10 garlic cloves, minced
• 1 chipotle pepper in adobo sauce, seeded and finely chopped
• 2 russet potatoes, peeled and chopped
• 1/2 teaspoon salt (optional)
• 4 cups kale (stems removed and finely chopped)
• 1 cup crushed tomatoes or tomato sauce
• 6 ounces Gimme Lean sausage style, or other sausage-style meat substitute

1. Heat 1/2 cup water or broth in a large pot and add onion, garlic, and chipotle pepper. Cook over high heat, stirring often, until onion is soft, 3 to 5 minutes.
2. Add remaining 3 1/2 cups water or broth, potatoes, and salt, if using. Bring to a simmer, then cover and cook, stirring occasionally, until potatoes are tender when pierced with a knife, about 20 minutes.
3. Add kale and crushed tomatoes or tomato sauce. Stir to mix. Cover and cook until kale is tender, about 5 minutes.
4. Crumble vegetarian sausage into the soup, stir to mix, and heat until very steamy.

Kale and Toor Dal
Recipe from the Fat-Free Vegan Kitchen.

• 1 cup toor dal* (may substitute red lentils)
• 4 cups water
• 1 bunch kale, washed, center rib removed, and sliced or chopped
• 1 tsp. canola oil
• 1 tsp. cumin seeds
• 1 tsp. black mustard seeds*
• 1 tsp. chopped garlic
• 1/2 tsp. coriander*
• 1/2-1 tsp. red chili pepper or cayenne
• 1/2 tsp. ground cumin*
• 1/8 tsp. fenugreek*
• 1/4 tsp. asafetida*
• 1/8 tsp. freshly ground black pepper
• salt to taste

1. Cook the dal in the water until it is soft, about 30-40 minutes. Use a blender or hand blender to completely puree the dal in its water. Set aside.
2. In a deep skillet or wok, heat the oil over a medium-hot burner. Add the cumin and mustard seeds and the garlic, and cook for one minute. Add the kale and stir. Add one tablespoon water and cover the pan. Stir every minute or so, and cook until the kale is wilted, about 4 minutes.
3. Add the dal and remaining ingredients to the kale. Cover and cook for about 10 minutes. Serve over rice.

*You can find these foods and spices at Indian grocery stores. According to a listing of such stores, there's one at 1228 Fulton St. btw Nostrand and Bedford called Taj Grocery, but I haven't been there yet to confirm.

Bonus Community News!
Today, Saturday, July 7 12 Noon - 1:30 PM.
Join us for a Swiss Chard Cooking Demo at the stand featuring CSA member and Community Food Educator, Madea.
Now- Sunday, July 8 10 AM- 9PM.
The International African Arts Festival continues at Commodore Barry Park (Navy Street, btw Park and Flushing Avenues). Bed-Stuy CSA friend, Herbal Wysewomon, and Community Food Educator Yonnette Fleming will be among the many merchants selling handmade crafts, internationally traded goods, fine arts, fashion & food from across the Diaspora.

David and Nicole's Macon Street Pasta & Peas

Here’s something we came up with for our share of peas and part of the spring onions—it was too catch as catch can to call a recipe but…

• 1 Bed-Stuy CSA share of Peas
• 1 tbsp Butter
• 1 small spring onion
• ¼ cup or so fresh goat cheese
• pasta (probably best with a [bit-sized] shape like penne or bowties rather than spaghetti or linguine, etc.)
• fresh thyme
• parmesan (optional)
• salt and pepper

1. Set water boiling for pasta (we used penne)
2. Remove peas from pods
3. Cut the smallest of the spring onions in half and then thinly slice the halves
4. Warm about 1 tbsp of butter in a pan over medium-high heat, adding the onions once the butter starts to bubble
5. Sauté the onions for about a minute (they should not change color), then add the peas and salt and pepper, stirring everything in the butter so it’s coated
6. Add about 2 tbsp of water, cover the pan, and lower the heat to medium-low, cooking until the peas are just soft enough to eat
7. Before draining the pasta, reserve about ¼ cup of the pasta water, and use that to soften the goat cheese in a bowl, to which you can then add first the pasta and then the peas
8. Throw in a little bit of fresh thyme at the end and, if you like, a little bit of grated Parmesan

The peas, by the way, were fabulous. That’s something that can’t be mentioned enough about Hector’s produce: it just tastes great.

Editor's note: What are you cooking? Send recipe to sugarshakes@gmail.com and I'll feature it in the blog. If you've cooked up this recipe, leave a comment.